Use up the abundance of summer zucchini with these outstanding Bacon Mozzarella and Tomato Zucchini Boats that are ready to eat in 30 minutes.
This post, photographs, and recipe was updated from the original on July 14, 2017.
Did you get to see my last post? I’m participating in Bacon Month hosted by Julie of White Lights on Wednesday all August long, with at least six recipes highlighting bacon, my favorite food group! Oh, wait, it’s not a food group, is it? Well, it should be!
I made these zucchini boats before I knew I was going to be taking part in Bacon Month, with zucchini from my CSA and tomatoes fresh from my garden. If only you could grow bacon, that would be awesome!
Start by slicing your zucchini in half length-wise, then scoop out the middle with a melon baller or spoon to remove the seeds, being careful not to go all the way through. See the two on top of the cutting board? I broke it. Funny thing is, it happened the exact same way when I went to update the photos three years later. Basically, while my photography skills have improved, my zucchini scooping skills have not.
Top with a mixture of cheeses, herbs, and bacon, place diced tomatoes on top (changed from the original strips of tomato)on top and bake at 375 F for about 20 minutes, or until the cheese is melted and the zucchini is tender.
Original, horrible photos:
Here is a much better close up photo of these quick and easy zucchini boats.
Bacon Mozzarella and Tomato Zucchini Boats
In the updated recipe I used larger zucchini than the last time, and needed to increase the amount of the other ingredients in my Bacon Mozzarella and Tomato Zucchini Boats. I have updated the recipe to include the amounts for small and medium zucchini. Larger zucchini will take a few more minutes to cook.
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- 3 small to medium zucchini (about 4-6 inches long)
- 4-8 pieces bacon ,cooked and crumbled
- 1/2-1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 tomato diced or cut into strips
Preheat oven to 375 F. Cook, drain and crumble bacon. Cut zucchini in half length-wise, then carefully scooped out the middle.
In a small bowl combine both of the cheeses, chives, parsley, and bacon; stir to evenly distribute ingredients. Sprinkle bacon/cheese mixture into the scooped out middle of each zucchini; top with tomato strips.
Bake in the preheated oven for 15-20 minutes or until the cheeses are melted and the zucchini is tender.
This weeks giveaway is a copy of Bacon Nation, and you can enter by scrolling down to this weeks giveaway here. You only have until August 10th to enter, so hop on over, but then come back for the recipe for these delicious zucchini boats! Giveaways are open to US and Canadian residents. Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”). After the recipe, check out all the other recipes being shared this month! Follow all the Bacon Month fun with the hashtags #baconmonth and #putsomepiginit.
All of the Bacon Month recipe are right here!